@ Hogget Kitchen, Wednesday 24th July, 7pm

The night will include demonstrations from Hogget Kitchen owner and head chef, Trevor Perkins, and CLEAVER founder, Dave Cann. Trevor will take you through the art of trimming and cooking your dry aged steaks; while Dave will demonstrate how easy it is to make coppacolla.

A major highlight will be the chance to try 180-day ribeye and 150-day porterhouse, dry aged in The Bullock. Also one tasting will be a generous selection of Dave’s handmade salumi - including 6 different salami using pork, duck and venison; beef and venison bresaola; coppa and prosciutto.

This FREE event is limited to the first 30 people who register below. Reservations are limited to one per person.